I mean… couldn’t you just dive right into those melty pools of chocolate? I seriously can’t get enough of these Paleo Blondies – they taste so decadent, you’d never know they were grain-free and refined-sugar free. I originally shared this recipe almost exactly 5 years ago… my friend Loren from Sweet Loren’s was in town for Expo West, and she stopped by to catch up and bake this insanely delicious recipe so I could share it right here with all my fellow dessert lovers! Since this is one of my favorite dessert recipes, I felt like it was time to give the photos a makeover to really do the recipe justice. So here we are with a fresh new look, but the same delicious recipe! (And if you want a peek at what the old photos looked like… scroll down to the bottom – we’ve come a long way my friends! I can’t bear to get rid of my old videos either, so that’s here to stay, too!)
For those of you who are yet to try out Sweet Loren’s baked goods – let me give you the low-down on this awesome girl boss company. Sweet Loren’s ready-to-bake desserts are completely and totally all-natural – they only use whole, unrefined ingredients and never have any preservatives. If you look at the ingredients on her label, you won’t find any words that you can’t pronounce – you guys know that’s always the first thing I look at with packaged products. Loren is all about living a healthy, well-balanced lifestyle and she doesn’t sacrifice any of her health values when it comes to her company. Gotta love that! She’s a huge inspiration, I just adore her, and I’m so excited for you to fall in love with this recipe like I have!
Ingredients
3 cups blanched, finely ground almond flour
1/2 tsp baking soda
1/2 tsp salt, plus some flakey sea salt for sprinkling on top
1 tsp ground cinnamon
½ cup shredded unsweetened coconut
½ cup melted coconut oil
1/2 cup maple syrup, honey, or Just Date Syrup
2 organic eggs
2 tsp vanilla extract
1/2 cup dark chocolate chips, plus extra to sprinkle on top
Optional: one cup halved walnuts or pecans
Makes 20 blondies (suggested serving 1-2, easier said than done!)
Instructions
- Preheat oven to 350. Grease an 8×8 pan and place parchment paper on the bottom so it’s easy to remove the blondies once baked.
- In a medium size bowl, whisk dry ingredients together including the almond flour, salt, baking soda, shredded coconut, and cinnamon. In another bowl, whisk together the melted coconut, honey or maple syrup, eggs, and vanilla. Fold wet ingredients into dry. Then fold chocolate chips, leaving some out to sprinkle on top.
- Pour batter into prepared pan and sprinkle the top with remaining chocolate chips.
- Bake until golden, about 25-30 minutes or until you can insert a toothpick in the middle and it comes out clean. If you like them more undercooked like I do, remove the blondies from the oven when you can insert a toothpick and it comes out just slightly wet, not completely dry.
- Allow to cool slightly (if you can!) before digging in. If you want to cut them into nice squares, I suggest allowing them to cool completely before slicing. To slice, just lift the parchment from the pan on both sides and then cut blondies into squares.
TIP: you can store the blondies frozen in an airtight Tupperware or ziplock for easy portion-control treats… Just heat 1-2 at a time when the sweet tooth comes calling! They will last 2 months frozen.
Alright if you’re ready for some serious throwbacks… here ya go!
Looking back at these oldie-but-goodie posts is always a fun reminder how far we’ve come since the beginning! Thanks for sticking around through it all!
